Heat oil in a large pan and fry leek and potato for 10min until soft, stirring occasionally to prevent catching.

Meanwhile, simmer broccoli in a large pan of boiling water for 3min, adding peas for the final 1min. Drain and immediately plunge into ice-cold water. This sets the colour to a vibrant green. Once the broccoli and peas are cold, drain and set aside.

Add stock to the potato pan and bring to the boil. Simmer for 5min until the potatoes are soft. Then add broccoli and peas and simmer for 3min before adding spinach for a further 2min.

Remove from heat and allow to cool slightly. Transfer to a blender and blitz until smooth – you may have to do this in batches. Return to a clean pan and reheat if necessary.

Meanwhile, make cheese toasties: preheat grill to medium. Slice the baguette into 1cm (½in) slices and transfer to a baking sheet. Grill for 2min until golden, turn the toast over and top each slice with a little cheese. Return to the grill for 2min until bread is golden and cheese is melted. Float two on top of each bowl of soup.

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